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Winemaker's Notes:

WINEMAKER'S NOTES
"The proprietary Alluvium name pays homage to the alluvial soils of Knights Valley and, as a blend enables Ed and I to select the best blend of white varietals from vintage to vintage. For the 2005 Alluvium Blanc bright citrus and apricot aromas lead into a mouthcoating creaminess with smokey, toasty and honey hints. This wine reminds me of a French apple galette with just a touch of sweetness." -Laurie Hook, Winemaker THE VINEYARDS
Located 17 miles northwest of the winery, this vineyard has volcanic, well-drained soils that are perfectly suited to Cabernet Sauvignon, Sauvignon Blanc, Sémillon, Merlot and Cabernet Franc. The Knights Valley designation was first used on a Beringer label in 1974. By 1983, this area had won official recognition as a premier wine growing region in the form of its own American Viticulture Area (AVA) designation. Today, Winemaster Ed Sbragia and Winemaker Laurie Hook use these wonderful grapes to craft our renowned Beringer Knights Valley Cabernet Sauvignon, Alluvium Blanc and Alluvium Red. WINEMAKING
The 2005 Alluvium Blanc is predominantly Sauvignon Blanc (51 percent) and Semillon (39 percent) with small amounts of Chardonnay (7 percent) and Viognier (2 percent). 100 percent of the Sauvignon Blanc and Semillon lots were barrel fermented in French Nevers oak and stirred on the lees twice a month during barrel aging because Ed and Laurie wanted a round, lush mouthfeel in the wine and vanilla, nutty, toasty oak aromas and flavors. The majority of the wine was aged in new and once used French oak (1/3 new) in an effort to create a good balance between the fruit flavors and oak nuances. The wines underwent malolactic fermentation (90 percent) to bring a creaminess that balances the crisp acidity of the Sauvignon Blanc. After nine months aging, Ed and Laurie blended in the Chardonnay to add structure lushness, along with Viognier to enhance the honeysuckle aromas. ACCOLADES
2005 Knights Valley Alluvium Blanc
RATED 90 - Wine Advocate "A barrel-fermented blend that represents terrific value and mimics a top white Graves. This honeyed effort possesses crisp acidity as well as loads of melon, fig, and waxy lanolin characteristics. It can be enjoyed over the next year." December 26, 2006 ALCOHOL:14.1%
RES. SUGAR: 0.07 g/100ml
ACIDITY: 0.60 g/100ml
pH: 3.35

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It is impossible to take Beringer’s long history lightly. With their 215 acre plot of land purchased in 1875 and the winery founded in 1876, Jacob and Frederick Beringer’s winery is the oldest continually operating winery in Napa Valley. In 2001, it was named a historic district in the National Register for Historic Places. Current winemaker Laurie Hook and winemaster Ed ... Read more

It is impossible to take Beringer’s long history lightly. With their 215 acre plot of land purchased in 1875 and the winery founded in 1876, Jacob and Frederick Beringer’s winery is the oldest continually operating winery in Napa Valley. In 2001, it was named a historic district in the National Register for Historic Places. Current winemaker Laurie Hook and winemaster Ed Sbragia continue to draw from over a dozen vineyards to create world-class wines from varying soil compositions and climates.
The winery managed to survive, and even thrive, during Prohibition by selling sacramental wines with a federal license. Since the wine was being made for religious purposes, it was legal!
A unique aspect of Beringer is the tunnel system that was carved into the side of Spring Mountain around 1880. Chinese immigrant workers, the same workers that helped build the Trans-Continental Railroad, spent years hand-chiseling the 1,200 feet of tunnels. To this day, the tunnels act as a natural insulator, keeping the temperature between 58 and 60 degrees year-round, ideal for storing wine.
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Wine Tasting NotesThe Sauvignon Blanc has wonderful grapefruit, guava and melon aromas that lead into citrus and melon flavors. There's a slight grassy backnote with a hint of honey and a balanced acidity that leads into to a citrus finish.

WINEMAKER'S NOTES
"The proprietary Alluvium name pays homage to the alluvial soils of Knights Valley and, as a blend enables Ed and I to select the best blend of white varietals from vintage to vintage. For the 2005 Alluvium Blanc bright citrus and apricot aromas lead into a mouthcoating creaminess with smokey, toasty and honey hints. This wine reminds me of a French apple galette with just a touch of sweetness." -Laurie Hook, Winemaker THE VINEYARDS
Located 17 miles northwest of the winery, this vineyard has volcanic, well-drained soils that are perfectly suited to Cabernet Sauvignon, Sauvignon Blanc, Sémillon, Merlot and Cabernet Franc. The Knights Valley designation was first used on a Beringer label in 1974. By 1983, this area had won official recognition as a premier wine growing region in the form of its own American Viticulture Area (AVA) designation. Today, Winemaster Ed Sbragia and Winemaker Laurie Hook use these wonderful grapes to craft our renowned Beringer Knights Valley Cabernet Sauvignon, Alluvium Blanc and Alluvium Red. WINEMAKING
The 2005 Alluvium Blanc is predominantly Sauvignon Blanc (51 percent) and Semillon (39 percent) with small amounts of Chardonnay (7 percent) and Viognier (2 percent). 100 percent of the Sauvignon Blanc and Semillon lots were barrel fermented in French Nevers oak and stirred on the lees twice a month during barrel aging because Ed and Laurie wanted a round, lush mouthfeel in the wine and vanilla, nutty, toasty oak aromas and flavors. The majority of the wine was aged in new and once used French oak (1/3 new) in an effort to create a good balance between the fruit flavors and oak nuances. The wines underwent malolactic fermentation (90 percent) to bring a creaminess that balances the crisp acidity of the Sauvignon Blanc. After nine months aging, Ed and Laurie blended in the Chardonnay to add structure lushness, along with Viognier to enhance the honeysuckle aromas. ACCOLADES
2005 Knights Valley Alluvium Blanc
RATED 90 - Wine Advocate "A barrel-fermented blend that represents terrific value and mimics a top white Graves. This honeyed effort possesses crisp acidity as well as loads of melon, fig, and waxy lanolin characteristics. It can be enjoyed over the next year." December 26, 2006 ALCOHOL:14.1%
RES. SUGAR: 0.07 g/100ml
ACIDITY: 0.60 g/100ml
pH: 3.35